“Ollebrod”, apple and salted caramel

Christoffer Hruskova's ollebrod recipe offers a gourmet version of a traditionally thrifty Danish dish of stale bread soaked in beer. Hruskova soaks the rye bread in stout and apple juice, and pairs with rich baked salted caramel and an apple foam. If you don't have an espuma gun, serve the dish with a little whipped cream, ice cream or sorbet.

Apple foam

Equipment

Espuma gun

Sugar thermometer

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The next day, add the milk, apple juice, vanilla, dark brown sugar and remaining stout to the soaked bread. Transfer to a pan and cook until the bread becomes a thick, smooth porridge. Remove from the heat and add the salt, butter, lemon juice and zest

Caramelise the sugar in a pan over a medium heat, stirring continually until it reaches an amber colour. While stirring, carefully add the butter until it has melted, followed by the cream - this will cause the sugar to bubble rapidly so be careful

100g of caster sugar

250ml of double cream

250g of butter

5

Simmer the mixture until the sugar dissolves and the mixture is smooth, approximately 2-3 minutes. Place the egg yolks in a mixing bowl and slowly pour in the warm liquid, stirring continuously. Season with salt, then pour into an ovenproof tray and bake in the oven for 40-50 minutes

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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